Coconut Cream Pie #2

• 2 cups sweet milk
• 1/2 cup sugar
• 3 egg yolks
• 3 level tablespoons cornstarch
• 1/4 cup shredded coconut
• 1 teaspoon vanilla
• Pinch of salt

Sift together dry ingredients. Slowly blend in the milk. Cook, stirring constantly, until mixture comes to a boil and thickens. Set over boiling water in double boiler and let cook for 20 minutes. (Prepare and bake pie crust at this time.) Add 2 tablespoons cream to the egg yolks and beat thoroughly. Add some hot mixture to egg yolks; mix well. Stir into remaining hot mixture; cook 2 minutes, stirring constantly. Remove from heat; blend in vanilla. Cover; quick-cool over ice water. Beat a minute with mixer until smooth; blend in the 1/4 cup shredded coconut. Pour into baked pastry shell. Top with Never-Fail Meringue. Sprinkle on shredded coconut. Brown in 350-degree oven for 15 to 20 minutes.